Corn Chowder

Ingredients

• 4 slices bacon, chopped
• 1 onion, diced
• 1 red bell pepper, diced
• 2 potatoes, diced
• 4 cups corn kernels, fresh or frozen
• 3 cups chicken broth
• 1 cup half-and-half
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp chopped chives

Instructions

1. 1Cook the bacon in a large pot over medium heat until crisp, then remove and set aside, leaving the drippings in the pot.
2. 2Add the onion and bell pepper to the pot and cook for 5 minutes until softened.
3. 3Stir in the potatoes, corn, chicken broth, and smoked paprika, and bring to a boil.
4. 4Reduce the heat and simmer for 15 to 18 minutes, until the potatoes are tender.
5. 5Use an immersion blender to briefly pulse the soup a few times, thickening it slightly while leaving plenty of texture, or mash some of it with a spoon.
6. 6Stir in the half-and-half and warm through over low heat without boiling.
7. 7Season with salt and pepper to taste and serve topped with the reserved bacon and chives.

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